Grandma’s Long Bean Omelette

Grandma's Long Bean Omelette
Mama (my grandma) used to cook this for me when she still could. Her wrists are weak now and she suffers from amnesia, so she’s no longer permitted to cook.
When I was a young girl, I used to watch her cook this dish. Mama lived in poverty for a great part of her life so this long bean omelette was often the star of the meal. It was often accompanied by a bowl of steaming white rice, sometimes topped with a little soy sauce for extra flavoring.
I tried my best to replicate this dish out of pure memory. Notice that I’ve added some water to the beaten eggs as Mama had very little teeth, so she loved her eggs soft. There’s also a teaspoon of different kinds of seasoning. The seasoning isn’t heavy so the taste is quite light – but there’s a great deal of warmth and love I taste from this dish. This dish is best eaten with a bowl of rice.
Grandma's Long Bean Omelette
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

The seasoning isn't heavy so the taste is quite light - but there's a great deal of warmth and love I taste from this dish. Grandma's Long Bean Omelette is best eaten with a bowl of rice.

Course: Side Dish
Cuisine: Chinese
Servings: 2 people
  • 3 eggs , beaten
  • 1/4 cup water
  • About 15-20 long beans , chopped
  • Canola oil
  • Sesame oil (see below)
  • Salt (see below)
  • Sugar (see below)
  • Light soy sauce (see below)
For seasoning the long beans:
  • 1 teaspoon salt
  • 1 teaspoon light soy sauce
For seasoning the beaten eggs:
  • 1/2 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  1. In a heated frying pan, add about 2 tablespoons of canola oil. Wait for oil to heat up, then pour in chopped long beans and stir-fry quickly.
  2. Add seasoning for long beans and continue to stir-fry. Lower heat after about 3 minutes.
  3. When the heat is lowered, add 1/2 cup of water into the pan (or just covering long beans). Cover the pan with a lid (my grandma did it using newspaper and a clip to the side of the pan). Allow long beans to sit and cook in the water.
  4. In the meantime, beat 3 eggs into a bowl and add seasoning. Then, beat eggs to achieve a foamy and even mixture. Leave beaten eggs aside.
  5. Return to the long beans. Check if they are cooked. At this point, they should be a little softer to chew and there should be a nice, slightly salty taste. If long beans are cooked to your liking, turn up the heat to medium-high.
  6. Add a little canola oil into the pan if you like your omelette to be slightly crispier on the surface. If not, simply pour the beaten eggs over the long beans. Wait for about 30 seconds (or until it starts to crisp on the sides), then flip. You may slice them into quarters. They will be easier to flip (and consume later on).
  7. Turn off the heat when both sides are done. Remove the omelette from the pan and serve.


Jesslyn is an experimental individual who loves to get hands-on for anything she’s passionate about. She's a marketer and web developer by day. She’s also an animal lover and coffee aficionado.

Be the first to comment

Leave a Reply

Your email address will not be published.